Italian Tomato And Meat Sauce; Beef Bourguignon (Beef Stew With Wine); Spanish Rice - Rival Crock Pot Owner's Manual

ITALIAN TOMATO AND MEAT SAUCE

11⁄2 pounds ground chuck, browned
1 cup chopped onion
2 cloves garlic
1 can (141⁄2-oz.) tomatoes
2 cans (6-oz.) tomato paste
Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to
10 hours.

BEEF BOURGUIGNON (BEEF STEW WITH WINE)

6 strips bacon, cut in 1⁄2-inch pieces
2 to 3-pound beef rump or chuck,
cut in 11⁄2-inch cubes
1 medium carrot, sliced
1 small onion, sliced
Salt and pepper to taste
3 tablespoons flour
1 can (103⁄4-oz.) condensed beef broth
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked
bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to
10 hours. Saute mushrooms in butter, and add with wine to stoneware about 1 hour
before serving.
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3
tablespoons melted butter or margarine. Stir into stew.

SPANISH RICE

11⁄2 pounds ground chuck or beef
1 medium onion, chopped
1 green pepper, chopped
1 can (28-oz.) tomatoes
1 can (8-oz.) tomato sauce
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).
RECIPES
1 bay leaf
2 stalks celery, chopped
1 teaspoon salt
2 teaspoons dried oregano leaves
1⁄4 teaspoon dried thyme leaves
1 tablespoon tomato paste
2 cloves garlic, minced
3⁄4 teaspoon whole thyme
1 bay leaf
1⁄2 pound tiny white onions
1⁄2 to 1 pound fresh mushrooms, sliced
2 tablespoons butter
1⁄2 cup red or Burgundy wine
1 cup water
21⁄2 teaspoons chili powder
1⁄2 teaspoon salt
2 teaspoons Worcestershire sauce
3⁄4 cup uncooked rice (converted)
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